Pork Tenderloin with Apple and Onion Marmalade

It’s called pork tenderloin with apple – onion marmalade but really, it’s more of a conglomeration of apples, caramelized balsamic onions and prunes. This is a wonderful dish for entertaining because beyond tasting out of this world good, the marmalade can be made well ahead of time and just reheated before serving.

This is an often asked for meal at my house and most people have no clue there are prunes in there. It’s all cooked for so long that the prunes disintegrate and all you get is the smoothness they impart along with a bit of sweetness.

My favorite father-in-law has been working himself silly for several days potting up all my new herbs, planting seeds and tossing the ball for Charlie. Yesterday he decided that my lemongrass was potbound and he needed to add some dirt to it.

This morning I looked out the kitchen door and in a wheelbarrow filled with water was my lemongrass. He’d taken it all apart and soaked it so he could break the rootball up and thin the plant. What a job! It was a huge pot and I was planning on starting over with a new pot of lemongrass. Not to be done – it can be rescued. The jury is still out but he’s convinced.

After all that work, he needed to be well fed and this pork with apples and balsamic onions is one of my all-time favorites – his too.

Add the balsamic vinegar, sherry vinegar, water and salt and pepper to taste and cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside.

Preheat an oven to 450 degrees F.

Rub salt and pepper to taste on all sides of the tenderloins. Place them in a roasting pan.

Pour the ¼ cup (2 fl oz/60 ml) olive oil over the top. Place 1 thyme sprig on each tenderloin.

Place the pan in the oven and roast the pork for 10 minutes.

Turn the pork over and roast until firm and pale pink in the center when cut with a knife, about 10 minutes longer.

While the pork is cooking, in a large saute pan over medium heat, melt the butter.

Add the apple and prunes and saute until slightly soft and caramelized, 3-5 minutes.

Add the onion marmalade mixture to the pan and continue to saute until the flavors have blended, 2-3 minutes longer.

Add the stock to the pan and bring to a boil. Immediately remove from the heat and cover to keep warm.

When the pork is done, transfer it to a cutting board, cover with aluminum foil and let rest for 5 minutes. Then, using a sharp knife, cut the pork tenderloins into slices ½-inch (12 mm) thick. Arrange the pork slices on a warmed serving platter.

Spoon the warm marmalade mixture over the pork. Sprinkle with the parsley and serve immediately.

Comments

This is on my to make for Christmas week when the families are visiting. Yes, I have to start planning ahead. Figure if I start gathering my recipes and set them aside now, life will be less frantic come December.

Oh, Maureen – this has “dinner for my family” written all over it!! We’re eating more-or-less seasonally, which for us means summer foods right now, but this WILL be one of the first dishes I make this autumn. Thank you so much!

Interesting that you add even sherry vinegar here. I d like to try your recipe in the season when we get thyme again. The apples and prunes must be giving the dish nice acidic notes, love that! How did you end up adding prunes, the approach sounds a tiny bit middle eastern. Ask your father in law for me if he wants take care of my garden jungle?

My father-in-law does a good job and I’m not ready to share just yet 🙂

As I stated in the recipe, I got this from a cookbook and she used the sherry vinegar. I use balsamic and whatever vinegar I have on hand. I haven’t noticed much difference. If there is, I toss in a spoonful of brown sugar.

The combination of the marmalade looks so yummy. You have such a sweet father-in-law, we can’t grow mint in our backyard:(…but finally I have my little boy watering the plants and it’s showing some progress.

Do you loan your father-in-law out? Tell him I would give him a huge feed afterwards as a big thank you! Such a wonderful flavour combo. I can’t remember the last time I cooked a piece of pork. Really must get some!
I hope we’re getting a tour of this garden some time soon?

This sounds gloriously winter to me and I shall try that ‘marmalade’ soonest. Lucky you, not for just having the right father-in-law, but living in Queensland – herbs and seeds are at least a month away in planning in the Southern Highlands, but I have learned what I am going to do with my two pot-bound lemongrass plants: might even have spares to give away at Christmas 🙂 !

What a wonderful dish. I think prunes and pork are a great combination. Has your favourite FIL put on any weight while he’s been with you? I think if I stayed with you I’d be eating so well I’d gain a few kilos per day xx

I adore prunes. I don’t know why they are so unfashionable. They’ve got such a beautiful, rich flavour and while you may not be able to discern them in your marmalade, I’m sure they add a beautiful dark treacly sweetness to the caramelised onion and apple. Yum!

What a great meal to say thank you with! Separating a rootbound plant is not easy work, but I would never complain if someone else did it for me. 🙂 Obviously, you were very greatful if this gorgeous meal was your show of appreciation! Can you send your FIL to my house?

For some reason I never buy pork fillet – no idea why that is. Probably because I always think it will dry out and I haven’t found a recipe I like the look of yet – but this could be the one. The marmalade sounds brilliant.

I just love prunes, but I have to hide them in family meals too. So much sweetness, and such a great record indeed!
Can I borrow your father in law? My garden needs prepping for spring and both my arms are still in casts. I’m sure he’ll do a better job than my cats efforts of scratching around in the dirt while I watch 🙂